I used the recipe from the cookbook "A Taste of Wellness", Easy One Bowl Biscotti
(Most of the recipes I use are from "A Taste of Wellness")
2 large eggs
½ cup melted coconut oil (Or any oil)
½ cup honey
2 tsp pure vanilla extract
4 cups almond flour
2 tsp cinnamon
1 tsp baking soda
½ tsp kosher salt
½ cup chopped pecans or any other chopped nuts
1 cup raisins or any dried fruit chopped. (I used currants.)
• Preheat oven to 325. Line a cookie sheet with parchment paper.
• Combine eggs, oil, honey and vanilla in a large bowl. Beat well using whisk or large fork until light and fluffy.
• Add almond flour, cinnamon, baking soda, and salt. Stir with large spoon or by hand until well combined.
• Add chopped pecans and dried fruit and mix by hand until well distributed. (Dough should be slightly sticky. If dough is too sticky to handle, add some more almond flour.)
• Gather dough into a ball. Cut in half
• Wet hands and shape each half of dough into a rectangular log approximately 10 inches long, 3 inches wide and 1 inch high. Transfer to parchment-line cookie sheet.
• Bake for 30 minutes or until golden and slightly firm. Remove from oven and cool completely.
• Transfer logs to cutting board. With a sharp knife, cut ½ inch diagonal slices. Return slices to baking sheet in a single layer, cut side up, close together.
• Preheat oven to 170. Place biscotti slices back into the oven. Bake for approximately 3 hours or until biscotti are completely dry and crisp throughout.
• Store at room temperature in an airtight container for up to 2 weeks. For extended storage, store in the refrigerator or freezer.
Yield: About 30 slices.
This was so easy to make, and everyone loved them. I used olive oil, since I do not like the taste of coconut.